How to Make Tomato Soup with Garlic and Sage Croutons

Why You’ll Love This Tomato Soup

Remember when you thought tomato soup only came from a can? I do. For the longest time, that was my only reference point. A bowl of something red and vaguely tomato-flavored, usually served with a handful of goldfish crackers if you were lucky. It was fine. It did the job. But it wasn’t anything to write home about.

Then I discovered what happens when you take a simple tomato soup with garlic and sage croutons and actually put some love into it. And let me tell you, it’s a whole different ballgame. This isn’t just soup. It’s a warm hug on a cool evening. It’s the kind of meal that makes you want to curl up on the couch with a good book and a grilled cheese on the side.

The secret here is twofold. First, you build a deeply flavorful base with sautéed garlic, crushed tomatoes, and fresh basil. Second, you top it all off with homemade croutons that are crispy, buttery, and infused with garlic and sage. The combination is pure magic. The soup is velvety and rich, with a perfect balance of sweetness and acidity. The croutons add this incredible crunch and a savory, herbaceous punch. It’s comfort food, elevated.

And the best part? It comes together in about 45 minutes. Most of that time is hands-off, letting the soup simmer and the croutons toast. So you can have a gourmet-tasting dinner on the table without spending your whole evening in the kitchen. I promise, once you make this, you’ll never look at a can of tomato soup the same way again.

Ingredients for Tomato Soup and Croutons

Let’s talk about what you’ll need. The ingredient list is short and sweet, but each one plays a crucial role. You probably have most of these in your pantry already.

For the croutons, you’ll want some good bread. I’m a big fan of San Francisco-style sourdough for this. It’s sturdy enough to hold up to the butter and herbs, and it gets incredibly crispy in the oven. You’ll also need unsalted butter, a clove of garlic, some shredded Parmesan, fresh sage leaves, and kosher salt. The sage is the star here. It has this earthy, slightly peppery flavor that pairs beautifully with the sweet tomatoes. Don’t skip it.

For the soup itself, you’ll need California olive oil, a few garlic cloves, sea salt, and some crushed red pepper flakes if you want a little heat. The base is two large cans of crushed tomatoes. I like using San Marzano tomatoes when I can find them. They’re sweeter and less acidic. You’ll also need vegetable broth, a big handful of fresh basil, and some heavy cream to make it all nice and luxurious.

One thing I love about this recipe is how adaptable it is. You can swap the vegetable broth for chicken broth if that’s what you have. You can use half-and-half instead of heavy cream for a lighter version. The croutons work with any sturdy bread you’ve got on hand. Stale bread actually works best here, so don’t throw away those ends!

How to Make Garlic and Sage Croutons

Alright, let’s get into the good stuff. Making your own croutons is so much easier than you think, and the flavor is miles ahead of anything you’ll find in a bag at the store. Trust me on this one.

Start by preheating your oven to 375°F. Grab a rimmed baking sheet and give it a light mist of nonstick cooking spray. Then, take your sourdough bread and cut it into 1/2-inch cubes. Spread them out in a single layer on the baking sheet. Pop them in the oven for about 7 to 10 minutes. You want them to feel dry and the edges should just start to turn golden. Don’t walk away. I once burned the croutons because I looked away for 30 seconds. They go from perfect to charcoal in a flash.

While the bread cubes are toasting, make the flavor mixture. In a small bowl, combine melted butter, minced garlic, finely chopped fresh sage, shredded Parmesan, and a pinch of kosher salt. The smell of sage toasting in butter is like a warm hug. It’s absolutely intoxicating. Pour this mixture over the warm bread cubes and toss gently until every cube is evenly coated. Make sure you get into all those nooks and crannies.

Spread the coated bread cubes back onto the baking sheet in a single layer. Return them to the oven for another 5 to 10 minutes. Keep a close eye on them. You want them to be crisp and golden brown. When they’re done, pull them out and let them cool on the sheet. They’ll continue to crisp up as they cool. That’s your homemade croutons recipe right there. So simple, so good.

How to Make Creamy Tomato Soup

Now for the soup. Grab a large pot or Dutch oven. Warm your California olive oil over medium heat. Add the minced garlic, sea salt, and crushed red pepper flakes if you’re using them. Cook for about a minute, stirring constantly. You want the garlic to be fragrant, not browned. Burnt garlic is bitter, and nobody wants that.

Pour in the crushed tomatoes and vegetable broth. Bring the whole thing to a boil, then reduce the heat to a gentle simmer. Let it cook for about 10 minutes, stirring every now and then. This is where the flavors really start to meld together. The kitchen will start to smell incredible.

After 10 minutes, take the pot off the heat. Now, stir in the chopped fresh basil and the heavy cream. This is the moment the soup transforms. It goes from a simple tomato broth to a rich, velvety tomato soup with cream. The basil adds a fresh, peppery note that brightens everything up. Season with salt and black pepper to your taste.

Ladle the soup into bowls and top each one generously with those garlic and sage croutons. Serve immediately. The contrast between the smooth, warm soup and the crunchy, flavorful croutons is just perfect.

Recipe Tips for Best Results

Over the years, I’ve learned a few tricks that make this tomato soup with garlic and sage croutons even better. Let me share them with you.

• Use an immersion blender. If you want an ultra-smooth soup, use an immersion blender to puree it right in the pot before adding the cream. It takes about 30 seconds and makes the soup perfectly silky.
• Don’t boil after adding cream. This is crucial. Once you stir in the heavy cream, keep the soup at a gentle simmer. Boiling can cause the cream to curdle, and you’ll end up with a grainy texture. Nobody wants that.
• Balance the acidity. Tomatoes can be a little sharp sometimes. If your soup tastes too acidic, add a pinch of sugar. It won’t make the soup sweet, but it will round out the flavors nicely.
• Keep croutons crispy. The key to how to keep croutons crispy is to store them separately from the soup. If you add them to the pot, they’ll get soggy within minutes. Top each bowl individually right before serving.
• Use stale bread for croutons. Day-old bread works best because it’s drier and absorbs the butter mixture better. Fresh bread can turn out a little soft in the middle.

One more thing. If you’re out of fresh sage, dried sage works too. Just use half the amount. Dried herbs are more concentrated. And if you don’t have sourdough, any crusty bread will do. French bread, ciabatta, even a good baguette. The croutons are forgiving.

Storage and Reheating Tips

This soup is perfect for meal prep. It actually tastes even better the next day after the flavors have had time to meld. Here’s how to store everything properly.

For the soup: Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just thaw it in the fridge overnight before reheating.

For the croutons: These are best enjoyed fresh, but you can store them in a sealed bag at room temperature for up to 2 days. They might lose a bit of their crunch, but they’ll still be delicious.

To reheat: Warm the soup gently on the stovetop over low heat. Add a splash of broth or water if it has thickened too much. Avoid boiling after the cream has been added. If you’re reheating from frozen, let it thaw first for the best texture.

Frequently Asked Questions

More Delicious Soup Recipes

If you loved this tomato soup with garlic and sage croutons, you might also enjoy some of my other favorite soup recipes. They’re all perfect for those days when you need a little comfort in a bowl.

• Classic Tomato Basil Soup: A simpler version that lets the tomatoes and basil shine. Perfect with a gooey grilled cheese.
• Roasted Garlic Soup: Rich, creamy, and deeply savory. It’s like a warm blanket for your soul.
• Summer Corn Chowder: Sweet corn, potatoes, and a touch of cream. It’s the taste of summer in a bowl.
• Butternut Squash Soup: Velvety, slightly sweet, and perfect for fall. Top it with some crispy sage for extra flavor.

Soup is one of those things that just makes everything better. It’s forgiving, it’s flexible, and it always delivers. I hope you give this recipe a try and make it your own.

Go make this. You deserve a bowl of comfort. And don’t forget to pin it for later on Pinterest!

California Tomato Soup with Garlic and Sage Croutons

A creamy, comforting tomato soup elevated with crispy sage and garlic croutons, perfect for a cozy California evening.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 1

Course: Quick Meals, Soups, Vegetarian

Cuisine: American

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Croutons

• 3 slices San Francisco-style sourdough bread cut into 1/2-inch cubes
• 3 tbsp unsalted butter melted
• 1 large garlic clove minced
• 1 tbsp shredded Parmesan cheese
• 1/4 teaspoon kosher salt
• 1 tbsp fresh sage leaves finely chopped
• nonstick cooking spray for baking sheet

For the Soup

• 2 teaspoons California olive oil
• 3 large garlic cloves minced
• 1 teaspoon sea salt plus more to taste
• 1/2 teaspoon crushed red pepper flakes optional, for heat
• 2 cans (28 oz each) crushed tomatoes
• 1 1/2 cups vegetable broth low-sodium preferred
• 1/2 cup fresh basil leaves packed, chopped
• 1/2 cup heavy cream
• freshly ground black pepper to taste

Method

 

Prepare the Croutons

1. Preheat your oven to 375°F. Lightly mist a rimmed baking sheet with nonstick cooking spray.
2. Spread the cubed sourdough bread in a single layer on the prepared sheet. Bake until the bread feels dry and the edges just begin to turn golden, 7 to 10 minutes. Transfer the bread cubes to a medium mixing bowl.
3. In a small bowl, combine the melted butter, minced garlic, chopped sage, Parmesan, and salt. Pour this mixture over the warm bread cubes and toss gently until evenly coated.
4. Return the coated bread cubes to the baking sheet and spread them out again. Bake until they are crisp and golden brown, 5 to 10 minutes more. Remove from the oven and set aside to cool.

Prepare the Soup

1. In a large pot or Dutch oven, warm the olive oil over medium heat. Add the minced garlic, salt, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant, about 1 minute.
2. Stir in the crushed tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook for 10 minutes, stirring occasionally.
3. Remove the pot from the heat. Stir in the chopped basil and heavy cream until fully incorporated. Season with additional salt and black pepper to your taste.
4. Ladle the soup into bowls and top each serving generously with the garlic and sage croutons. Serve immediately.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 7gFat: 21gSaturated Fat: 11gCholesterol: 55mgSodium: 890mgFiber: 5gSugar: 12g

Notes

For a dairy-free version, substitute the butter with a plant-based alternative and use full-fat coconut milk instead of heavy cream. The soup can be stored in an airtight container in the refrigerator for up to 4 days; croutons are best enjoyed fresh but can be kept in a sealed bag at room temperature for 2 days. To reheat, warm the soup gently on the stovetop, adding a splash of broth if it thickens too much. Avoid boiling the soup after adding the cream to prevent curdling. For a smoother texture, use an immersion blender to puree the soup before adding the cream.

Tried this recipe?

Let us know how it was!

Source: Nutritional Information